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Linda Zec says ...
Pork Parmigiana- Gluten-Free 10 cubed, thin pork cutlets (boneless) 1 cup parmigiana cheese 2 cups Gluten-Pantry Flour 2 tsp garlic powder 3-5 eggs (depends on their size) tsp milk 10 slices provolone cheeze 10 slices prociutto 2 cups. chopped tomato Canola oil for frying tomato sauce 15 oz can 350 degrees. Oil a (I use glass) baking dish and pour can of tomato sauce on bottom. Mix gluten-free flour, cheese and garlic powder in a separate bowl. Beat eggs and mix milk (or water is fine, too)in their own bowl. Dip the pork slices into the egg mixture. Place the egg-covered pork pcs into the flour mixture. Place floured mixture into a heated (not too hot, don't want to burn the oil) sautee pan. Turn over to brown and cook inside, usually a few minutes, depending on the thickness of the pork. When cooked, placed on a plate lined with paper towels to catch grease. Repeat with all pieces. When done, place the cooked pork pieces into the tomato sauce covered pan in ONE layer. Place on top of each pork pieces, 1 slice of prociutto, a tbsp of chopped tomatoes and then cover with a slice of provolone. Back at 425 degrees for 30 minutes, or until done. (Sometimes you need to cook longer, depending on the thickness of the slice, sometimes less, just keep an eye on it.) MANGIA!!
02/03/2010 1:09:41 PM CST
Janessa Michelle says ...
Garlic Parmesan Crusted Bison Burgers Ingredients 3lbs Ground Bison Made with: 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried rubbed sage 1/2 teaspoon dried thyme 3/4 cups Parmesan cheese, freshly grated 2 large eggs 1 tablespoon vegetable oil 1 cup dried seasoned bread crumbs (I use Progresso garlic and herb) Olive oil (for shallow frying) 4 large cloves garlic, peeled and chopped Lemon wedges, for serving Parsley sprigs, to garnish PreparationSpread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish. Combine salt, pepper, sage, and thyme, and mold into patty, pressing seasonings into meat with your fingers. Bread Bison patties one at a time. Dredge patties in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of patties in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of patties in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded patties on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover bison patties loosely with wax paper and refrigerate for up to one hour.) Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the patties, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add patties and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve onc hoice of bun with spreads and toppings!
02/03/2010 1:11:29 PM CST
Beth Drake says ...
Mashed Cauliflower with Boursin and Parmigiano-Reggiano! Ingredients: 1 cup of chicken broth (or vegetable broth) 1 large head of cauliflower 1/3 cup of boursin cheese 1/4 cup of parmigiano-reggiano cheese 1/4 cup of chives (optional) 1 tblsp olive oil 1) Add chicken or vegetable stock and 1 tblsp olive oil to a large sauce pan. 2) Trim the stem and stock from the cauliflower and set the "head" in the pot. 3)Cover and bring to a boil; reduce heat to medium and cook until tender (about 8 minutes). 4) Mash the cauliflower with a fork or mashing tool while still on the burner (med. heat) 5) Cook some of the liquid off while you add the cheeses to the pan 6) As it thickens, turn off the heat and season with salt and pepper. Stir in chives last and serve! So yummy!
02/03/2010 2:38:04 PM CST
Renee Dreznes says ...
Brussel Sprout Salad with Parmigiano Reggiano and Brown Butter 1 1/2 pound fresh brussel sprouts 1 fennel bulb 5 tablespoons butter 5 tablespoons fresh lemon juice 1/4 cup fresh dill – chopped 1/2 of a red onion – finely diced 1/3 cup of grated Parmigiano Reggiano – Plus more for garnish Salt and pepper To make the brown butter: Melt butter in a saucepan over medium heat, stirring to make sure it does not burn. The butter may begin to foam, which is normal, continue to stir until the butter turns brown. Remove from heat and set aside. Thinly slice the brussel sprouts and fennel using a mandolin or a sharp knife. Place the shredded sprouts, fennel and red onion in a large mixing bowl and toss gently with the brown butter, lemon juice, dill, season with salt and pepper. Add the cheese and toss once or twice to distribute it evenly throughout. Generously shave more Parmigiano Reggiano on top to garnish. Enjoy!
02/03/2010 2:40:40 PM CST
Ron Dunlap says ...
Summer Tomato 4 large beefsteak or ugly tomatos 2 cups diced yellow squash 2 cups diced zucchini ½ lb of pancetta diced 2 tbs EVOO 1 1/2 cups of freshly shredded Parmigiano Reggiano Cut tops off of tomatos and save, remove pulp from tomatos and discard. Save tomatos for later step Dice tops of tomatos Heat large skillet to med high heat Sauté pancetta, drain and set aside saving grease in pan for next step Add EVOO, zucchini, squash and chopped tomato tops to pan with pancetta grease, sauté till tender about 10 mins. Add pancetta and 1 cup of Parmigiano Reggiano to melt. Preheat oven to 375 degrees. Allow mixture to cool Stuff tomato shells with mixture and top with remaining Parmigiano Reggiano. Cook for 30 mins. Serve.
02/03/2010 2:48:40 PM CST
Lee Chong says ...
Crab Linguine in Alfredo sauce Ingredients : (3 servings) 3/4 lb Linguine 11/2 cups fresh crab meat 1 cup sliced portabello mushrooms 1 Tbsp butter 1 Tbsp olive oil 2 cloves garlic, finely minced 2 shallots, thinly sliced 1/2 Tbsp all-purpose flour 1 cup 1% milk 1 Tbsp brandy 1/4 cup grated Parmeggiano-Reggiano, plus more to be grated on top of the pasta 1/4-1/2 tsp kosher salt fresh basil, jullienned freshly ground black pepper 1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside. Reserve 1/2 a cup of pasta water if needed later. 2. Into a wide heavy bottomed saute pan, add the olive oil and butter. 2. When the butter has melted and the oil is hot, add garlic and shallots and fry on medium heat, until fragrant. Be careful not to burn the garlic though, or else your sauce may be bitter. 3. Toss in the mushrooms and season with some salt and pepper. Fry until the mushrooms have softened. 3. Sprinkle the flour over the mushrooms and stir until the flour is fully cooked. 4. Slowly whisk in the milk. Keep whisking until the flour has incorporated into the milk. 5. Bring to a simmer on medium to low heat, then add the 1/4 cup Parmigiano Reggiano cheese and season with salt and pepper to taste. Cook until the sauce has slightly thickened. 6. Add the brandy and gently stir in the crab meat. Bring the sauce back up to a slow simmer. 7. Add the cooked linguine and basil into the pan, and gently stir so that the pasta is completely covered in the Alfredo sauce. If the sauce is too dry, add some of the reserved pasta water. 8. Plate and serve with grated Parmigiano-Reggiano.
02/03/2010 2:56:13 PM CST
Danielle Shanley says ...
Brown Rice and Parmigiano Reggiano Salad 10 oz cooked organic brown rice 1 c organic corn 1 c organic baby spinnach (roughly chopped) 1/2 c Parmigiano Reggiano 1/2 c chick peas 1 tsp. dried oregano 1 tsp. dried basil 2 Tbs. extra virgin olive oil sea salt and pepper to taste Cook rice and corn according to package directions. Roughly chop the baby spinnach. Mix Corn, Rice, and Spinnach in a medium size bowl. Rinse and drain chick peas and then add to rice mixture. Add olive oil, basil, oregano, salt and pepper. Stir rice mixture until evenly combined. Add Parmigiano Reggiano and toss lightly. Can be served warn or cold. Makes aprox. 4 servings. I enjoy it with some warmed or toasted Nan bread.
02/03/2010 3:02:09 PM CST
Terri Nelson says ...
...Parmesan Lace Wafer... also known as the Frico, which is Italian for 'little trifles.' *8-10 ounces (4 cups) Parmigiano Reggiano, grated by hand with the fine holes of a box grater *1 Tablespoon all-purpose flour *1 Tablespoon garden fresh herbs, rough chopped, such as rosemary, sage, parsley, chives, cilantro. Toss the grated cheese and flour together in a medium bowl. Heat a medium sized, non-stick skillet over medium heat. When nicely warmed, sprinkle cheese mixture into a 5" circle, using a 'light' hand, beginning in the center and working in circle motion. Lightly sprinkle 1/2 tsp. of fresh herbs on cheese, cooking until the Parmesan begins to melt. *Watch the process...as the cheese melts, a fine, lacey pattern develops. This takes about 1 to 2 minutes and then turn over with an off-set spatula and continue for another minute. Remove from pan and drape the pliable frico onto a rolling pin, inverted ramekin or shot glass.Continue with remaining mixture. As they cool, they will take the form of a basket or shell, just perfect for filling. Now, the frico can be placed on top of a steaming bowl of soup or used as a shell for feather light salads, or in a clear dish. Absolutely delicious and people adore them. Makes about ten.
02/03/2010 3:02:33 PM CST
Christine Izzo says ...
This is quick and VERY EASY! 8-10 oz. whole wheat/grain pasta ( i like penne!) 1 pt. grape or cherry tomatoes cut in half (or 3 medium ripe tomatoes)... See More 2 TBSP Extra Virgin Olive Oil 4 cloves garlic - minced 8 oz. baby spinach salt/pepper to taste Bunch of FRESH Basil - broken apart (the more the better!) 1 1/2 cups chicken broth 1 sm can white or cannelli beans Parmigiano Reggiano Cheese (Lots) Put water in the pot and start to boil while your making the rest of this recipe. Drain and rinse beans. set aside. Heat skillet add olive oil, tomatoes, garlic, salt/pepper & basil about 3-4 min. just until soft. Add chicken broth, beans and spinach and let simmer for 5 min. at the most. You don't want to overcook the spinach. Drain pasta and add to the skillet. Top with Parmigiano Reggiano cheese and enjoy!
02/03/2010 3:16:11 PM CST
Lynda Mahana says ...
GREEN BEAN AND ARTICHOKE CASSAROLE A dish that receives raves because the cheese brings simple canned vegetables to life! 3 Cans Artichoke Hearts in water 3 Cans French style String Beans 1 to 1 1/2 cup Italian Bread Crumbs Fresh squezzed Lemon Juice to taste 3/4 C grated Parmigiano Reggiano Cheese 3/4 to 1 C Extra Virgin Olive Oil Granualted Garlic Powder to taste Mix ingredients together in a large bowl. Grease a 9X13 pyrex dish and pour in mixture. Sprinkle a thin layer of Bread Crumbs over the cassarole. Bake at 350 degrees until dish is piping hot, approximately 30 minutes.
02/03/2010 3:34:36 PM CST
Lissa Brooks says ...
Quick and Easy Chicken Parmesan This is a dish I've made several times - no need to measure anything out and takes only about 20 minutes to prepare. Don't let the long list of steps fool you!! Ingredients: Chicken breasts (1-4) Pasta Breadcrumbs - about a cup 2 eggs All-purpose flour - about a cup Salt and pepper - to taste Dried basil and oregano - about 1t. each Good quality parmesan cheese 1 jar of pasta sauce - your choice ---------------------------------------------- • Begin by boiling water for pasta - make sure to add salt to your water! Any pasta will do, but spaghetti, rotini, penne, rigatoni, and similar are especially appropriate. • In a shallow dish, beat two eggs until thoroughly blended, set aside. • In another dish, combine a couple of handfuls (about a cup) of dry breadcrumbs, a few pinches of salt and pepper, a teaspoon or so each of dried basil and oregano and about half a cup of grated parmesan cheese. Set aside. • In a third dish OR a plastic bag, add about a cup of flour. Set aside. • Heat a large sauté pan over medium heat and add a few swirls of olive oil to coat the pan. • With your flour, egg mixture, and breadcrumb dishes lined up next to each other, take up to 4 chicken breasts (double the breading mixture for more) and dip each one into the flour, then the eggs, then the breadcrumbs and set on a plate. Repeat until all chicken breasts are coated. • Add each chicken breast to the heated sauté pan, making sure there is sufficient space between each breast. • Add your pasta to the boiling water and cook until done (check the package - they usually have a time listed). • Cook chicken breasts until medium golden brown on one side, then flip and continue cooking until breast feels firm and registers 165° on an instant-read thermometer. You can also cut into a breast to ensure the breast is white and that no pink remains. • Remove breasts from pan and add 1 jar of pasta sauce to the pan. Heat through. • When pasta is done, drain and pile onto dinner plates. • Serve by topping pasta with a chicken breast, then smothering both in heated sauce. • Top with lots of grated parmesan cheese.
02/03/2010 3:38:58 PM CST
Helena Spensatelli says ...
Lemon Fennel Salad with Parmigiano Reggiano INGREDIENTS Dressing: 2 cloves garlic, minced 2 shallots, minced 1 Tbsp fresh thyme, minced 2 Tbsp flat leaf parsley, chopped 2 lemons and zest of whole lemon 1/3 cup extra virgin olive oil Sea salt and freshly ground pepper Salad: 2 large artichokes 1 bag of Arugula, washed and dried 2 bulbs of fennel, stems removed and thinly sliced 1 small red onion, sliced thin 1 ½ cups of Parmigiano Reggiano cheese, shaved thin METHOD Prepare the artichokes: Pare the artichokes down, leaving the hearts. Remove the choke with a spoon. Place the artichoke hearts in water with the juice of 1 lemon. Cook until fork tender (about 15 to 20 minutes). Prepare the dressing: In a small bowl place the garlic, shallots, thyme and parsley. Add the juice and zest of 1 lemon, olive oil, salt and pepper and whisk together. Set aside. Prepare the salad: Be sure to slice the fennel and red onion very thin. You may use a mandolin, if desired. In a large salad bowl add the arugula, fennel, and red onion. Add the dressing and toss to combine. Taste for seasoning, and adjust with salt and pepper, if needed. Serve on a salad plate, topped generously with curls of shaved parmesan.
02/03/2010 1:25:42 PM CST
Colleen says ...
Chicken Potato Pesto 1 package of chicken breasts chunked 1/4 Flour with salt and pepper to taste (for dredging) 2-3 large shallots chopped 1 lrg garlic clove pressed 10 mini white potatoes cut in half (par boiled) 1 container of sliced mushrooms 1/2 C parmigiano Reggiano For Sauce (combine all ingredients into a food processor until smooth) 1/2 C Parmigiano Reggiano 3 C basil packed 3 cups baby spinach packed 1/4 C toasted pine nuts 3 garlic cloves peeled 1/3 C olive oil 1/3 C of low sodium chicken broth Salt and Pepper to taste Dredge the chicken in the seasoned flour Heat olive oil in a non-stick large saute pan Add the chicken to the hot oil and saute until chicken is white on the outside Remove the chicken from pan and keep warm Add shallots, garlic and mushrooms to the pan and saute on medium heat until mushrooms are golden Return the chicken to the pan, add the parboiled potatoes and the pesto sauce Cover the pan (stirring occasionally) and simmer for 20 minutes Put all contents of the pan on a platter Sprinkle 1/2 C of parmigiano reggiano on top Serve
02/03/2010 1:26:33 PM CST
Yasmin says ...
Easy recipe for Parmigiano Reggiano Recipe Contest Bresaola - Arugula salad 1 pack of Bresaola (or 6-8 slices of paper thin slices) 1 bunch of baby arugula 1 medium thinly sliced vidalia onion 1/4 cup extra virgin olive oil 2-3 tbsp balsamic vinegar 1 tbsp dijon mustard salt and pepper to taste parmigiano reggiano Lay slices of bresaola in serving dish. In a separate bowl, mix olive oil, vinegar and dijon mustard until emulsified. Add salt and pepper to taste. Toss with arugula and sliced vidalia onions. Place arugula mixture on top of bresaola. Top with large grated pieces of parmigiano-reggiano and enjoy!
02/03/2010 1:26:50 PM CST
Katherine McDaniel says ...
Salmon Linguine 8 oz salmon fillets 1 lb linguine 8 oz crimini mushrooms, sliced 4 oz baby spinach 2 large shallots, diced 1/2 cup Paremsano Reggiano, grated 1/4 cup EVOO (or more to taste) 1/4 cup pignoli, toasted Season salmon with 1T EVOO, salt and pepper and broil 6-8 minutes or until the fish flakes with a fork. Remove from oven and shred with two forks. Meanwhile, cook linguine according to package directions and drain. Add remaining EVOO to skillet and saute shallots and mushrooms until softened, about 6 minutes. Add baby spinach, pasta, pignoli and salmon. Toss together and top with parmesano reggiano.
02/03/2010 8:34:56 PM CST
Mikeyc says ...
Parmigiano, Chestnut, and Rosemary Pizza 6 cloves garlic Yellow cornmeal, for dusting 10 ounces refrigerated (or fresh) pizza dough 3 tablespoons extra-virgin olive oil 2 ounces Parmigiano Reggiano cheese, freshly grated 1/3 cup thinly sliced jarred whole roasted chestnuts 1/8 teaspoon finely chopped rosemary leaves Pinch dried red pepper flakes 1/2 ounce Parmigiano Reggiano cheese, freshly shredded Place pizza stone on bottom shelf of oven. Preheat oven to 550°F (or to 500°F). Bring a small saucepan half-filled with water to a boil. Add garlic cloves and cook for 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press the blanched cloves; set aside. Lightly sprinkle pizza peel or large cutting board with cornmeal. Stretch pizza dough into a 12” round (will be very thin). In a small bowl combine blanched garlic and 2 tablespoons olive oil. Spread mixture on top of pizza. Top with 1/2 of the grated Parmigiano Reggiano cheese. Lay sliced chestnuts evenly around the pizza. Sprinkle with rosemary and red pepper flakes. Top with another 1/2 of the grated Parmigiano Reggiano cheese. Shake peel or cutting board to ensure the pizza will be able to slide off (if it seems stuck, pick up the pizza in various places and sprinkle more cornmeal underneath until it becomes loose). Slide pizza onto pizza stone. Bake until crust is crispy and golden brown (approximately 7-10 minutes). Remove pizza from oven. Drizzle with remaining 1 tablespoon olive oil. Top with shredded Parmigiano Reggiano cheese. Using a pizza cutter, slice into 8 pieces. (If a pizza stone is unavailable, then use this alternate method of preparation: preheat oven to 450°F, spray large baking sheet with cooking spray, sprinkle baking sheet with cornmeal, stretch dough into about an 11” round on baking sheet, parbake the crust for 5 minutes, let cool for 5-10 minutes, remove crust from baking sheet, add toppings, place pizza back in the oven directly on the center rack, and bake for 7 minutes or until crust is golden brown). Makes 1 pizza.
02/08/2010 4:59:19 PM CST
Robert Pilgreen says ...
Homemade Manacotti Manacotti Sauce: 1lb of Ground beef 2 tbsp olive oil 1/2 cup of chopped sweet onion 3 tbsp of freshly chopped parley 1 tsp fennel 2 cloves of freshly diced garlic 2 fresh bay leaves 1 large can of crushed tomatoes 1 medium of tomato paste. In a saucepan add the olive oil, garlic, onion, ground beef, crushed tomatoes and herbs, let simmer for 20 - 30 minutes. Then add in the tomato paste and 1 cup of water. Salt & pepper to taste. Let simmer for 2 hours. ------------------------------ Manacotti Filling: 1/2 a large container of ricotta cheese 1/2 cup of freshly grated mozerella cheese 1/3 cup of parmigiano reggiano cheese 3 tbsp of fresh parsley 1/2 tsp of salt 2 eggs Mix all the ingredients together ----------------------------------- Manacotti shells 3 eggs 1 1/2 cups of sifted flour 1/4 tsp pepper 3 tbsp melted butter 3 tbsp Parmigiano reggiano mix all ingredients well, slowly adding in one cup of water. In a small Non-stick pan cook a thin layer of the batter and place each shell on wax paper. ------------------------------ Making the dish Fill shells with manacotti filling and roll. Spread manacotti sauce in the bottom of a glass 13 x 9 pan. Place manacotti shells over sauce, then spread remaining sauce over the top. Cover with aluminum foil and cook at 375 for 30-45minutes. Remove from the oven and grate fresh parmigiano reggiano. Serve and enjoy.
02/08/2010 6:44:51 PM CST
Angela Chapman says ...
Parmigiano Reggiano Mushroom Rice Take 1 stick of butter and melt in a skillet when melted add 1 carton of half and half. When heated add 1 1/2 cups of Parmigiano Reggiano grated cheese stir till cheese is melted and blended. Take another stick of butter and saute 1 pkg of mushrooms. Add mushrooms to cheese sauce. pour all over 8 servings of rice and blend. Serve hot. 2 sticks of butter 1 1/2 cups Parm/Ragg 1 pkg slicedMushrooms 1 carton half andhalf 8 cups of Rice
02/03/2010 9:46:58 PM CST
Christine Swanson says ...
TOFU PARMIGIANO REGGIANO CASSEROLE 1 tablespoon olive oil 1 to 2 additional teaspoons olive oil 1 small red pepper thinly sliced 1 small green pepper thinly sliced 1 small sweet onion thinly sliced 1 can (8 oz.) pesto flavored tomato paste 1 can 14.5 oz. Italian flavored diced tomatoes-do not drain 7 oz. firm or extra firm tofu 1/2 cup flour 1/4 teaspoon salt 1/4 teaspoon white pepper 3 cups cooked spaghetti 8 oz. Parmigiano Reggiano thinly sliced Slice tofu into four 1/2 inch slices. Place between 2 baking sheets with added weight on top sheet to press liquid from Tofu (about 30 minutes). Saute red pepper, green pepper and onion in olive oil in a medium saute pan over medium heat until slightly soft. Add diced tomatoes and tomato paste. Mix thoroughly and heat through. Meanwhile, mix flour, salt and pepper. Dredge tofu slices in flour, mixture and saute in 1 teaspoon olive oil in a nonstick saute pan until lightly brown. Turn to brown other side. Add more olive oil if needed. Spray 8" square baking dish with with cooking spray. Place spaghetti evenly in dish. Pour half of sauce onto spaghetti. Place four browned tofu slices in single layer on spaghetti. Pour remaining sauce onto tofu slices. Cover with aluminum foil and bake at 350 degrees F. for 30 minutes. Uncover and layer Parmigiano Reggiano cheese slices evenly over entire top of sauce. Bake an additional 10 minutes or until cheese is evenly melted. Enjoy! Serves 2
02/03/2010 9:47:56 PM CST
Naomi Muscatine says ...
Linguine with Sweet Potato, Garlic, and Parmesan A simple and delicious winter pasta dish! Serves 2. Ingredients: --1 large sweet potato, peeled and cut into 1/2 inch cubes --2 small onions, sliced --10 cloves of garlic, with peel on --1 tsp each of rosemary and thyme --salt, pepper, optional pepper flakes --olive oil --1/2 lb linguine --1/3 cup grated Parmigiano Reggiano --optional truffle oil (just a few drops) Instructions: 1) Preheat oven to 350 degrees. Mix diced sweet potatoes, sliced onions, garlic cloves, herbs, salt, pepper, red pepper flakes, and 1-2 tbsp of olive oil. Spread out on a baking sheet. Roast for about 30 minutes, or until sweet potatoes are cooked through and onions are browning. 2) Cook pasta until al dente. 3) Combine cooked sweet potato, onions, and garlic (remove peel after baking) with the cooked linguine. Stir in Parmigiano Reggiano. Add a few drops of truffle oil for an extra flavor boost. Enjoy!
02/03/2010 9:50:28 PM CST
deb semine says ...
Susan's Greatest Ever Chili Cheese Scones (approx. 12-15 scones) 1 cup flour 1 cup corn flour 4 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 2 extra large eggs, beaten 3 tablespoons melted butter, unsalted 1 cup buttermilk 1 cup Pepper Jack cheese, grated 1 cup Parmigiano Reggiano cheese, grated 2 cups frozen corn kernals, defrosted and "dried' on paper towel 1/2 cup cilantro, minced 1.Preheat oven to 400 degrees. 2.Combine flours, sugar, baking powder and salt. 3.Add melted butter to eggs slowly, whisking constantly, then add the buttermilk to egg mixture and whisk until blended. 4.Add wet ingredients to dry with a large rubber spatula and fold until dry mixture is blended with liquid. 5.Add cheeses, corn and cilantro to flour mixture until evenly blended. 6.Using a 1/4 cup measuring cup, drop dough mixture onto parchment paper lined jelly roll pan (or cookie sheet). 7.Bake at 400 degrees for 20 minutes. Serve warm or at room temperature.
02/03/2010 9:50:30 PM CST
Genny Thomas says ...
Tuna Patties 2 cans drained tuna 4-5 potatoes cooked and mashed 1 egg 1/4 cup chopped onion 1/2 cup parmagiano reggiano grated Combine all ingredients and make into patties. If mixture is too moist, add more parmagiano. Pan fry with a little olive oil. Serve immediately. This is a good Friday meal especially during Lent.
02/04/2010 9:13:40 AM CST
Olga Peterson says ...
Parmigiano, Broccoli and Yukon Gold Bake 1 lb pound fresh broccoli florets 1 1/2 lbs yukon gold potatoes pealed and cut into 1 inch pieces 1/2 cup chicken broth 6 ounces cream cheese 1 tablespoon butter 1/2 cup freshly grated Parmigiano Reggiano Salt and pepper to taste Place broccoli into a pot with about 1 inch of water, cover and steam over medium heat until the broccoli is tender, about 8 minutes. Put the broccoli in a food processor and process just until it is in finer pieces. Depending on size of food processor you may have to do it in two batches. In a large pot put the potatoes in salted water, cover and boil gently till tender, about 13 minutes, drain and put into a large bowl, add the cream cheese, chicken broth and butter. Using an electric mixer mash till smooth. Add the broccoli and Parmigiano Reggiano to the potatoes. Mix gently with the electric mixer. Season to taste with salt and pepper. Pour the mixture into a buttered casserole, bake at 350 for about 20 to 30 minutes till hot. This can be made ahead in the morning if being served in the evening.
02/04/2010 9:14:32 AM CST
M'Lissa says ...
Roasted Vegetables Parmigiano Reggiano 1 small head broccoli florets 1 pkg frozen artichoke hearts -thawed 2 red and 2 yellow peppers sliced thick 1 large onion sliced 1/4 cup pine nuts Arrange veggies on a baking sheet Brush with olive oil and balsamic vinegar Roast at 425 degrees 30-40 min -until ends start to char Top veggies with fresh grated Parmigiano Reggiano to taste and sprinkle with pine nuts
02/04/2010 9:20:18 AM CST
JoAnna L. Lewis says ...
Parmesan Red Fish over Spicy Garlic Cream Vegetables 2-6 to 8 ounce Red Snapper filets Chef Paul’s Blackened Red fish seasoning 1 cup of freshly grated Parmigiano Reggiano ½-3/4 cup of seasoned croutons (crushed) 2 Tbsp butter 2 Tbsp olive oil 1 small zucchini 1 small squash 1 clove of garlic (pressed) Fresh basil chopped Sea salt Fresh ground black pepper Spicy Garlic Cream Sauce: ½ cup of mayonnaise 1 clove of garlic (pressed) 2 Tbsp of butter ¼ cup of dry white wine ½ tsp of ground cayenne ½ tsp sea salt Preheat oven to 350 degrees. Slice zucchini and squash; season with sea salt, fresh ground pepper, and set aside. Season filets with Blackened Redfish seasoning on both sides. Melt ½ Tbsp of butter in skillet on medium heat and add ½ Tbsp of olive oil. Slightly brown the filets, no more than 1 minute on each side. Remove from skillet and place in a baking dish. Generously cover both sides of filets with ½ cup of the freshly grated Parmesan. Pour crushed croutons evenly over filets. Cover dish and bake for 10 minutes. In a skillet melt ½ Tbsp butter on medium heat. Add the pressed garlic clove. When butter has melted add the zucchini, squash and fresh basil. Drizzle with remaining olive oil. Lightly sauté, then cover on low heat, stirring the vegetables as needed. In a saucepan melt 2 Tbsp of butter on medium heat. Add pressed garlic and sauté. Add white wine and mayonnaise. Stir in sea salt and cayenne. Turn heat on low, cover, and stir as needed. Remove Red Snapper from oven. Place sautéed vegetables on 2 dinner plates and generously sprinkle with freshly grated Parmigiano Reggiano; dust with fresh ground black pepper. Drizzle veggies with spicy garlic cream sauce, adding more as desired. Place filets on vegetable dish and enjoy.
02/04/2010 9:21:27 AM CST

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